Smoked Mackerel, Horseradish & Chervil Pate

Smoked Mackerel, Horseradish & Chervil Pate

Smoked Mackerel, Horseradish & Chervil Pate

This gently scented smoked fish pate makes for a lovely starter or canapé or dip or lunchbox or breakfast or dinner - I can keep going. It will last for up to 7 days in your fridge so it can be made well ahead of when you need it.
Sometimes the old fashioned recipes of yester-year deserve to be honoured and I hope I have done this recipe proud.


Course Sides & Dips
Diet Diabetic Friendly, Gluten Free, Ketogenic, Low Carb, Low GI
Servings 8
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes


  • 220 g smoked mackerel whole, from sustainable sources
  • 60 g red onion finely diced (1 small onion)
  • 200 g cream cheese
  • 100 g crème fraîche or sour cream
  • Zest of 1 lemon
  • 3 tbsp juice
  • 50 g freshly grated horseradish
  • 20 g parsley finely chopped
  • 10 g chervil or dill finely chopped
  • 1/2 tsp cracked black pepper
  • 1 Salt


  • Peel the skin off the mackerel and discard, separate the meat from the bone removing any unwanted bones. Flake three quarters of the mackerel into a food processor, breaking it slightly as you go. Add the red onion, cream cheese, crème fraiche, lemon zest, lemon juice and horseradish. Whizz until you reach the consistency you like approximately 20-30 seconds or until you get a nice creamy or course pâté. Season to taste.
  • Transfer to a bowl and fold in herbs and remaining fish. Serve with wholemeal rye bread, thinly sliced sourdough or oat biscuits.

Maggie's Tips

  • My own preference is to use whole smoked mackerel (on the bone). I feel it works better in this pate recipe due to not been quite as dry as the filleted version. It makes for a more creamier pate.
  • If you don’t wish to use whole mackerel you can use mackerel fillets but you will need to check for those bones that escaped filleting.
  • If you do not like mackerel try smoked salmon or smoked trout. Try source organic or wild if possible and affordable.
  • Use as a starter, as a dip or serve canape style on top of toasted sourdough bread, oatcakes or ryebread. Garnish with thinly sliced cucumber, red onion, celery stick and lemon wedges.
  • Keeps in fridge for up to 7 days.

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